{"id":522,"date":"2010-09-11T15:41:19","date_gmt":"2010-09-11T13:41:19","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=522"},"modified":"2019-10-19T14:55:05","modified_gmt":"2019-10-19T12:55:05","slug":"petite-nage-en-montgolfiere","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/petite-nage-en-montgolfiere\/","title":{"rendered":"Petite nage en montgolfi\u00e8re"},"content":{"rendered":"<p class=\"paragraph_style_1\">Pour 8 personnes<\/p>\n<p class=\"paragraph_style_2\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">300g de pav\u00e9 de saumon<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">300g de filet de poisson \u00e0 votre choix (turbot, bar, loup, cabillaud, lotte,&#8230;)<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">6 filets de soles<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">12 ou 18 crevettes ou gambas d\u00e9cortiqu\u00e9es<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">24 petites noix de St Jacques ou p\u00e9toncles<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_4\">Base de sauce<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">100g de beurre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">200g de parures de soles ou un morceau <span style=\"font-size: inherit;\">de poisson doux<\/span><\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">75g d\u2019\u00e9chalotes<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">100g de champignons de Paris<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">5 gousses d\u2019ail<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">25 cl de vin blanc<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">50 cl de bouillon de poule<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">Persil<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_4\">Sauce<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">250g de coques<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">100g de beurre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">300g de cr\u00e8me<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 citron<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 capsule de safran<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">Ma\u00efzena (si n\u00e9cessaire)<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_1\"><span class=\"style_1\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_5\">Base de sauce<\/p>\n<p class=\"paragraph_style_6\">Faire fondre le beurre dans une sauteuse. Ajouter les \u00e9chalotes hach\u00e9es, les champignons en morceaux, les gousses d\u2019ail en chemise.Laisser suer sans coloration. Ajouter les parures de soles ou le morceau de poisson + persil. Laisser suer \u00e0 nouveau, puis d\u00e9glacer avec le vin blanc. Laisser r\u00e9duire pendant 1\u20444 d\u2019heure puis mouiller avec le bouillon de poule,cuire \u00e0 petits fr\u00e9missements pendant 1\u20442 heure, passer \u00e0 travers une passoire puis filtrer dans un chinois plus fin.<\/p>\n<p class=\"paragraph_style_6\">Apr\u00e8s avoir bien lav\u00e9 les coques, les d\u00e9poser dans une casserole et les faire ouvrir doucement sur le feu, les d\u00e9cortiqu\u00e9es, r\u00e9server les chairs et filtrer le jus \u2013 R\u00e9server.<\/p>\n<p class=\"paragraph_style_5\">Sauce<\/p>\n<p class=\"paragraph_style_6\">R\u00e9unir dans une casserole la sauce de base filtr\u00e9e + le jus des coques + la cr\u00e8me + le safran. Porter \u00e0 \u00e9bullition puis monter au beurre et ajouter le jus du citron.<\/p>\n<p class=\"paragraph_style_6\">Cuisson des poissons, des st jacques et crevettes poch\u00e9s dans un court bouillon ou \u00e0 la vapeur.<\/p>\n<p class=\"paragraph_style_5\">Finition<\/p>\n<p class=\"paragraph_style_6\">Dans un ramequin ou dans une petite soupi\u00e8re, d\u00e9poser les poissons + les st jacques + les crevettes + les coques.<\/p>\n<p class=\"paragraph_style_6\">Recouvrir de sauce.<\/p>\n<p class=\"paragraph_style_6\">Badigeonner le bord ext\u00e9rieur de la soupi\u00e8re avec de la dorure (jaunes d\u2019\u0153uf + eau).<\/p>\n<p class=\"paragraph_style_6\">D\u00e9couper des ronds de p\u00e2te feuillet\u00e9e, les poser sur les soupi\u00e8res et coller la p\u00e2te sur les bords. Dorer le dessus de la p\u00e2te.<\/p>\n<p class=\"paragraph_style_6\">Laisser au frigo jusqu\u2019au moment du repas.<\/p>\n<p class=\"paragraph_style_1\">Enfourner dans un four pr\u00e9chauff\u00e9 \u00e0 200 \u00b0 pendant environ 20 mn, la p\u00e2te doit \u00eatre dor\u00e9e. Servir aussit\u00f4t.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 8 personnes Ingr\u00e9dients : 300g de pav\u00e9 de saumon 300g de filet de poisson \u00e0 votre choix (turbot, bar, loup, cabillaud, lotte,&#8230;) 6 filets de soles 12 ou 18&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/petite-nage-en-montgolfiere\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":523,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-522","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-poissons-et-crustaces"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/522","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/comments?post=522"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/522\/revisions"}],"predecessor-version":[{"id":1436,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/522\/revisions\/1436"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/523"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=522"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=522"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=522"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}